This vegan mushroom gravy is the perfect addition to your low-carb Thanksgiving dinner! Hearty, low-carb, and bursting with the rich, earthy flavors of mushrooms, it's the perfect comfort food that fits right into your keto diet.
There's nothing like a good gravy recipe to smother your favorite dishes in – and this vegan mushroom gravy is just that!
Made from simple, whole-food ingredients, it's a healthier alternative to traditional gravy. Plus, it's vegan and keto-friendly, making it perfect for anyone with dietary restrictions.
So why wait? Let's dive into the ingredients and steps to make this delicious vegan mushroom gravy!
Why you'll love this vegan mushroom gravy recipe
- Savory and flavorful: This mushroom gravy is bursting with savory flavors from the combination of herbs, spices, and umami-rich mushrooms. It's a perfect accompaniment to dishes like mashed cauliflower or roasted vegetables.
- Vegan-friendly: Made without any dairy or animal products, this gravy is suitable for those following a vegan diet. It's also a great option for those with dairy allergies or intolerances.
- Easy to make: With just a few simple steps, this mushroom gravy comes together in no time. It's perfect for busy weeknight dinners when you need an easy and delicious sauce to add some flavor to your meal.
- Budget-friendly: Mushrooms are an affordable ingredient that can add a lot of flavor to dishes. This mushroom gravy recipe won't break the bank and is a great way to make a tasty sauce without spending too much money.
- Versatile: Not only is this gravy perfect for serving traditional Thanksgiving dishes, but it's also great as a topping for burgers or used as a base for creamy soups and stews. Get creative and use it in any recipe that calls for a rich and savory sauce.
- Nutritious: Mushrooms are known for their anti-inflammatory properties and are a good source of antioxidants, vitamins, and minerals. This gravy allows you to get all those health benefits while enjoying a satisfying and delicious meal.
- Perfect for leftovers: If you have leftover mushroom gravy, simply heat it up and serve it over meat or use it as a dip for veggies. It's a versatile sauce that can be used in many different ways.
Not sure what you'd use mushroom gravy for? My Instant Pot smothered pork chops are a great place to start!
Ingredients in vegan mushroom gravy
Here are the yummy ingredients in this 100% vegan gravy recipe (no pan drippings here!).
Coconut oil or olive oil adds some extra fat content to this gravy while preventing your ingredients from sticking to the pan.
The use of onion in this gravy recipe is a fragrant, flavorful addition with a low-carb count.
The base of this vegan gravy is delicious mushrooms, offering a decadent umami flavor. Use any kind you'd like, from button to cremini.
A couple of cloves of garlic enhance this recipe tenfold!
Gluten-free soy sauce
For an extra bout of umami flavor, this gravy calls for coconut aminos or tamari. Both have a very similar flavor to soy sauce without any wheat in the ingredients.
Vegetable broth adds yummy flavor to this recipe.
Feel free to substitute for low-sodium beef broth or chicken broth if you so choose!
This recipe doesn't need much in the way of seasoning! Salt and rosemary make excellent flavor enhancers for the best mushroom gravy.
A bit of xanthan gum helps this gravy thicken. These are great low-carb alternatives to the more common wheat flour or cornstarch.
Here are some of my best tips for making a delicious keto gravy...
- Make ahead of time: This mushroom gravy can be made ahead of time and stored in the fridge for up to 5 days. Simply reheat it before serving.
- Use different types of mushrooms: White button mushrooms work well in this recipe, but feel free to experiment with other varieties like cremini or shiitake for some added depth of flavor.
- Add a splash of wine: For an extra layer of flavor, you can add a splash of white wine while cooking the mushrooms. Just be sure to let the alcohol cook off before adding the broth.
- Freeze leftovers: If you have more mushroom gravy than you need, freeze it in an airtight container for up to 3 months. Just thaw it in the fridge before reheating.
- Double the recipe: This mushroom gravy is so delicious you may want to double the recipe and freeze some for later. It's always handy to have a batch of homemade gravy on hand for quick and easy meals.
How to make vegan mushroom gravy
Ready to get cooking? Here's how to make this mushroom gravy recipe:
Step 1: Saute onion
First things first – add oil to your pan and get it nice and hot. Then, add your chopped onion and saute until fragrant and translucent.
Step 2: Brown mushrooms
Next, you're going to cook your sliced mushrooms in the skillet until they've begun to get nice and brown, releasing their moisture.
Take your time with this step, as it's super important for the flavor of your gravy!
Step 3: Add flavorful extras
Now, add minced garlic to the pan, cooking for a minute before you add tamari and dried rosemary. These flavorful ingredients pack a serious punch when combined.
Step 4: Thicken your gravy
To thicken your gravy, sprinkle a bit of xanthan gum into the pan, coating your mixture well. Then, pour in vegetable broth, little by little.
Don't stop stirring during this step! Nobody likes lumpy gravy.
Once you've finished adding the stock, allow your gravy to simmer and thicken.
Step 5: Blend smooth
Set aside ¼ cup of your mixture. Then, blend the rest until smooth in a blender or food processor.
This is going to give you the most satisfying gravy texture!
Step 6: Transfer and season
Add your pureed gravy back into the pan along with your reserved ¼ cup and cook for just a couple minutes to combine.
This is a good chance to taste your gravy, season with salt, and add any other seasonings it needs.
And with a bit of cooling, your mushroom gravy is ready to serve!
How to serve mushroom gravy
For protein options, try this gravy on roast chicken, Salisbury steak, or breaded pork chops.
And for a vegan option, this mushroom gravy is fantastic on grilled tofu.
Heck – smother your entire plate with it!
- Use whatever mushroom you prefer for different flavor profiles like button, shiitake, cremini, and more. For a complex flavor, use a variety!
- Amp up your seasonings with onion powder, garlic powder, and salt and pepper to taste.
- Use almond flour for a nutty flavor or coconut flour for a slight coconut flavor.
- For a non-vegan gravy, opt for chicken stock or beef stock instead of vegetable stock.
These are the questions that I get asked the most about my vegan mushroom gravy recipe. If you have any more questions, don't hesitate to ask them in the comments down below!
I recommend cooking gravy at medium or medium-high heat. You may want to lower the temperature slightly when thickening.
Personally, I believe the secret to delicious gravy is using quality ingredients, balancing your flavor profile with seasonings, and simmering patiently to allow all of the flavors to meld together.
Like this vegan mushroom gravy recipe? Try these!
If you're inspired by this rich and creamy gravy recipe, I have plenty more where that came from! Check out some of my favorite low-carb sauce recipes:
- Sugar-Free Caramel Sauce is absolutely delicious, drizzled over keto ice cream.
- Chimichurri Sauce For Steak is made with fresh ingredients like parsley, garlic, and olive oil.
- Creamy White Clam Sauce is my favorite sauce to enjoy on low-carb zoodles.
- Keto Pesto Sauce is creamy and herby, made with pine nuts, parmesan cheese, and fresh basil.
- Keto Teriyaki Sauce is amazing on cauliflower fried rice, chicken wings, and more!
Vegan Mushroom Gravy
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion to the skillet and sauté for 2-3 minutes until it becomes translucent.
- Add the sliced mushrooms to the skillet and sauté for 5-7 minutes until they release their moisture and start to brown.
- Add the minced garlic and sauté for an additional minute until fragrant.
- Stir in the coconut aminos or tamari sauce, and dried rosemary. Cook for another minute to allow the flavors to meld.
- Sprinkle the xanthan gum over the mushroom mixture and stir well to coat.
- Gradually pour in the vegetable broth while stirring continuously. Allow the mixture to simmer for 5-7 minutes until it thickens.
- Reserve ¼ cup of the mixture and transfer the rest into a food processor or a blender and blend until smooth.
- Transfer the gravy into the large skillet, add the ¼ cup reserved and cooked for another 2 minutes. Season with salt, to taste.
- Remove from heat and let it cool slightly before serving.
- Feel free to use your preferred type of mushrooms in this recipe, such as cremini, button, or shiitake. Different mushrooms can add unique flavors and textures to the dish.
- Adjust the amount of dried thyme, dried rosemary, and salt according to your taste preferences. If you enjoy stronger herb flavors, you can increase the amounts slightly. Remember to taste and adjust the seasoning as you go.
- This mushroom dish can be served as a side dish or incorporated into various recipes. It pairs well with roasted vegetables or protein options such as grilled tofu or chicken.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave before serving.
Array ( [calories] => 271 [carbohydrates] => 29 [protein] => 9 [fat] => 15 [saturated_fat] => 2 [polyunsaturated_fat] => 2 [monounsaturated_fat] => 10 [sodium] => 1657 [potassium] => 909 [fiber] => 5 [sugar] => 11 [vitamin_a] => 505 [vitamin_c] => 15 [calcium] => 44 [iron] => 2 )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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